• 대한영양사협회학술지
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• 제25권1호
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• pp.44-58
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• 2019

Predicting the number of meals in a foodservice organization is an important decision-making process that is essential for successful food production, such as reducing the amount of residue, preventing menu quality deterioration, and preventing rising costs. Compared to other demand forecasts, the menu of dietary personnel includes diverse menus, and various dietary supplements include a range of side dishes. In addition to the menus, diverse subjects for prediction are very difficult problems. Therefore, the purpose of this study was to establish a method for predicting the number of meals including predictive modeling and considering various factors in addition to menus which are actually used in the field. For this purpose, 63 variables in eight categories such as the daily available number of people for the meals, the number of people in the time series, daily menu details, weekdays or seasons, days before or after holidays, weather and temperature, holidays or year-end, and events were identified as decision variables. An ensemble model using six prediction models was then constructed to predict the number of meals. As a result, the prediction error rate was reduced from 10%~11% to approximately 6~7%, which was expected to reduce the residual amount by approximately 40%.

• 한국식품영양학회지
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• 제31권3호
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• pp.425-434
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• 2018

Metabolic syndrome is a risk factor for cardiovascular and type 2 diabetes. This study was conducted to examine the relevance between nutrition intake, meal quality, and high-sensitivity C-reactive protein in Koreans with metabolic syndrome. The 2,536 subjects, aged 19~64, who participated in 2015 National Nutrition Survey were included in this study. The 24-hour recall method was employed to analyze nutrition intake and dietary quality. Subjects were grouped into either the non-metabolic syndrome group (n=1,938) or the metabolic syndrome group (n=598). Total males and females were divided into 3 groups according to the high-sensitivity C-reactive protein (hs-CRP) level to study its relationship to metabolic syndrome and its components, including odds ratio (OR) and confidence interval (CI). Results showed the homeostasis model assessment of insulin resistance (HOMA-IR) value was higher in the metabolic syndrome group (3.37) than non-metabolic syndrome group (1.57) (p<0.001). In the Index of Nutrition Quality, males in the non-metabolic syndrome group showed higher niacin (p<0.05) than males in metabolic syndrome group. Females in the non-metabolic syndrome group had higher vitamin $B_1$ (p<0.01), vitamin $B_2$ (p<0.001), niacin (p<0.05), calcium (p<0.001), and phosphate (p<0.01). Female in the high hs-CRP group showed high OR in blood glucose component (OR 2.488, 95% CI: 1.269~4.879) and metabolic syndrome risk (OR 2.856, 95% CI: 1.292~6.314). Females in the middle hs-CRP group had high triglycerides component (OR 2.956, 95% CI: 1.920~4.551), compared to the low hs-CRP group. The study showed females with higher hs-CRP had a higher risk of metabolic syndrome.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.711-720
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• 2019

Objective: This study was conducted to assess the effect of potassium humate and enzymes (Xylanase+Amylase+Protease) inclusion in diets on carcass characteristics, meat quality and fatty acid profiles of broilers fed canola-based diets. Methods: Two hundred and twenty broilers randomly allotted to 5 dietary treatments: the control (commercial broiler diet); CM (17.5% canola meal inclusion); CMEnz (17.5% CM inclusion+0.3 g/kg Axtra XAP); CMPh (17.5% CM inclusion+1.5% Potassium Humate, PH); and CMEnzPh (17.5% CM inclusion+1.5% PH+0.3 g/kg Axtra XAP) were slaughtered at day 42 for assessment of carcass and meat quality parameters. Results: Diet had no effect on carcass traits apart from breast muscle weight and breast muscle index. The highest breast muscle weight was observed in broilers fed CMEnz ($487.6{\pm}17.5g$) followed by those fed the control diet ($474.37{\pm}17.5g$). Diet also had no significant dietary effect on pH, temperature, drip loss and shear force values of the breast muscle. However, diet significantly affected meat colour and water-holding capacity. Broilers in the control and CMPh groups ($52.94{\pm}0.67$ and $52.91{\pm}0.67$) had the highest (p<0.05) values for lightness ($L^*$), whilst those fed CMEnzPh had the lowest value ($47.94{\pm}0.67$). In contrast, CM group had the lowest (p<0.05) value for redness ($a^*$) with CMEnzPh group having the highest values. The proportion of polyunsaturated fatty acids (PUFAs), n-6 and n-3 fatty acids and the PUFA/saturated fatty acid ratio were increased in CM-based diets containing enzymes and humic acid. Conclusion: It can, therefore, be concluded that CM can be included in broiler diets in the presence of enzymes and humic acid with positive effects on meat quality and important fatty acids that are beneficial to the health of consumers.

• Animal Bioscience
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• 제36권11호
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• pp.1709-1717
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• 2023

Objective: A pivotal study was designed to investigate the effect of Hydroxy (HYC) Cu, Zn, and Mn on egg quality and laying performance of chickens under tropical conditions. Methods: A total of 1,260 Babcock White laying hens (20-wk-old) were randomly assigned to one of 4 treatments with 15 replicates of 21 hens each in a Randomized Complete Block Design. The birds were reared for 16 weeks and were fed the corn-soybean meal diets supplemented with one of the following mineral treatments: T1, inorganic (INO, 15 ppm CuSO4, 80ppm MnSO4 and 80 ppm ZnO); T2, Hydroxy-nutritional level (HYC-Nut, 15 ppm Cu, 80 ppm Mn, 80 ppm Zn from Hydroxy); T3, Hydroxy-Low (HYC-Low, 15 ppm Cu, 60 ppm Mn, 60 ppm Zn from Hydroxy); T4, Hydroxy plus inorganic (HYC+INO, 7.5 ppm HYC Cu+7.5 ppm CuSO4, 40 ppm HYC ZnO+40 ppm ZnSO4, 40 ppm HYC Mn+40 ppm MnSO4). The egg production was recorded daily, while the feed consumption, feed conversion ratio (FCR) and egg mass were determined at the end of each laying period. The egg quality parameters were assayed in eggs collected over 48 h in each laying period. Results: Overall, no significant effect of treatments was observed on percent egg production, egg weight and FCR (p>0.05). Feed intake was significantly lower in birds fed Hydroxy plus inorganic (p<0.05) diet. The supplementation of HYC-Low significantly increased the egg mass compared to the other treatments (p<0.05). HYC supplementation alone or in combination with INO elicited a positive effect on shell thickness, shell weight, shell weight per unit surface area, yolk colour, albumen and yolk index for a certain period (p<0.05), but not throughout the whole laying period. Conclusion: Dietary supplementation of HYC-Low (15-60-60 mg/kg) showed similar effects on production performance and egg quality characteristics in laying hens as compared to 15-80-80 mg/kg of Cu-Zn-Mn from inorganic sources. This indicates that sulphate based inorganic trace minerals can effectively be substituted by lower concentration of hydroxyl minerals.

• Asian-Australasian Journal of Animal Sciences
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• 제14권7호
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• pp.979-985
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• 2001

Two experiments on commercial broiler chickens (3-37 d) and WL layers (252-364 d) were conducted to study the relative bioavailability of phosphorus (P) from different P supplements in comparison to tricalcium phosphate (TCP), at constant dietary calcium (Ca):P ratio. The P sources tested were dicalcium phosphate (DCP), steam sterilized bone meal (SSBM), commercial mineral mixture (CMM), phosphoric acid (PA) and a combination of CMM + PA. Fluorine (F) content in CMM and SSBM was 13.12 and 0.14 g/kg, respectively. In commercial broiler diets, DCP, SSBM or PA could be used as supplemental P sources without affecting (p<0.05) weight gain, feed intake, tibia ash and, P and Ca contents in tibia ash when compared to TCP. Severity of leg abnormality and deposition of F in bone were higher (p<0.05) in group fed CMM. P retention and serum inorganic P content was significantly reduced (p<0.05) in CMM fed birds compared to those fed TCP, SSBM, PA or CMM+PA. Among other P sources (TCP, SSBM, PA and CMM+PA) the serum inorganic P levels did not vary significantly (p<0.05). The P retention also significantly reduced in CMM fed groups compared to those fed DCP or PA. The P retention significantly increased from 0.183 to 0.216 units by supplementation of PA to CMM diet. In layers, egg production was not affected by replacing TCP with DCP, SSBM, PA or CMM+PA, but significantly (p<0.05) reduced with CMM. Feed (kg)/kg egg mass, egg weight, shell quality (shell weight and shell thickness) and serum Ca levels were not influenced by dietary variation in P source. The poor performance of both broilers and layers fed on CMM based diets could be attributed to the presence of hlgher levels of F (647.8 and 630.1 mg/kg, respectively) and low P utilization. Based on growth, bone mineralization and P retention it is concluded that DCP, SSBM or PA can be used as alternatives to TCP in broiler diets. In WL layer diets, in addition to above P sources, CMM can also be used as supplemental P source by replacing one half of P from CMM with PA without affecting egg production and shell quality.

• 한국식품조리과학회지
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• 제29권4호
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1087-1095
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• 2020

Objective: The present study aimed to evaluate the effects of γ-aminobutyric acid (GABA)-producing bacteria (GPB) on in vitro rumen fermentation and on the growth performance and meat quality of Hanwoo steers. Methods: The effects of GPB (Lactobacillus brevis YM 3-30)-produced and commercially available GABA were investigated using in vitro rumen fermentation. Using soybean meal as a substrate, either GPB-produced or commercially available GABA were added to the in vitro rumen fermentation bottles, as follows: control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB; T3, 2 g/L autoclaved GPB; T4, 5 g/L autoclaved GPB; T5, 2 g/L GABA; and T6, 5 g/L GABA. In addition, 27 Hanwoo steers (602.06±10.13 kg) were subjected to a 129-day feeding trial, during which they were fed daily with a commercially available total mixed ration that was supplemented with different amounts of GPB-produced GABA (control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB). The degree of marbling was assessed using the nine-point beef marbling standard while endotoxin was analyzed using a Chromo-Limulus amebocyte lysate test. Results: In regard to in vitro rumen fermentation, the addition of GPB-produced GABA failed to significantly affect pH or total gas production but did increase the ammonia nitrogen (NH₃-N) concentration (p<0.05) and reduce total biogenic amines (p<0.05). Animals fed the GPB-produced GABA diet exhibited significantly lower levels of blood endotoxins than control animals and yielded comparable average daily gain, feed conversion ratio, and beef marbling scores. Conclusion: The addition of GPB improved in vitro fermentation by reducing biogenic amine production and by increasing both antioxidant activity and NH₃-N production. Moreover, it also reduced the blood endotoxin levels of Hanwoo steers.

• Journal of Nutrition and Health
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• 제45권2호
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• pp.181-191
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• 2012

The purpose of this study was to investigate parent's perception of a middle school foodservice in Masan city, Korea that uses environmentally friendly agricultural products (EFAP). From May 29, 2009 to July 11, 2009, questionnaires were distributed to 350 parents of middle schools located in Masan city. A total of 295 responded and 276 (response rate, 78.9%) were used for the final analysis after excluding improperly completed questionnaires. First, 47.8% of the parents responded that they had participated in the school foodservice operation (receiving food, attending foodservice-related events, working as a meal service aid, evaluating suppliers). Receiving food (53.7%) accounted for the greatest proportion in the participating area. Second, most subjects (83.0%) responded that they were aware of the use of EFAP. Additionally, 96.4% of the subject approved expanding the use of EFAP for all items. Third, their degree of interest in the school foodservice was 3.86, and satisfaction with the school foodservice was 3.94 based on a 5-point Likert scale. The overall satisfaction on the quality of EFAP used in the school foodservice was 3.68 based on a 5-point Likert scale. Fourth, awareness that the school used EFAP in the foodservice by the parents who participated in school foodservice operations was higher than that of parents who did not participate. Satisfaction (4.10) with the school foodservice by parents who participated in school foodservice operations was significantly higher than that (3.79) of parents who did not participate (p < 0.001). In conclusion, parent's participation in school foodservice operations should increase to improve the quality of the school foodservice and improve communication between parents and the school.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• 한국식품영양학회지
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• 제27권4호
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• pp.619-629
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• 2014

The purpose of this study was to examine the current status of patents related to dietary life of the elderly in Korea. Using Korea Intellectual Property Rights Information Service, patents registered between 2002 and 2013 were searched with the key words including 'elderly or the aged' and 'food, meal, or dietary life.' The search results showed 1,438 patents, and 500 patents meeting the research purpose were selected and analyzed. They were divided into two categories: 'patents on foods' and 'patents on products and services related to dietary life.' The former was further divided into four subgroups as follows: foods for health promotion, foods for disease prevention, foods for the people with difficulty in swallowing and masticating, and others. Also, the latter was divided into products or services. The results showed that patents on foods accounted for about 90%, of which the patents on foods for health promotion were ranked as the highest (40%). The number of patents on products and services related to dietary life was relatively small, indicating that the technology development has been focused on foods. Therefore, the technology for products and services related to dietary life should be actively developed as well as that for foods to improve the quality of life for the elderly in the future.